Flour Tortillas

2 cups of flour
½ teaspoon salt
¼ cup oil
2/3 cup warm water

Combine all ingredients in mixer with dough hook attachment.  Knead dough for 2-3 minutes.  Remove dough from bowl and form into 1 and ½ inch balls, cover the dough balls and let rest for 20-30 minutes in a warm draft-free spot.

Roll out dough with a roller until it is 7-8 inches across.  At this point, you can cook the tortillas in a skillet until lightly browned on both sides and use for a wrap.  You may also fill the raw tortillas with a filling such as chicken or fruit and bake or fry until browned.

Bananas Foster Filling
4 bananas, sliced
¼ cup butter
¾ cup brown sugar
½ teaspoon cinnamon
2 tablespoons rum

Melt butter in saucepan; add sugar, cinnamon and rum.  Cook until thick and bubbly; add bananas to coat.  Let cool and place in tortillas or serve over ice cream.

Corn Pudding

1 tablespoon butter and 1 tablespoon oil for sautéing
1 large onion
1 cup corn
1 teaspoon garlic
3 eggs
1 and ½ cup milk
1/3 cup flour
4 oz. strong cheese (Gruyere)

Sauté onions, corn and garlic in butter and oil until brown and tender.  Meanwhile, whisk together eggs, milk and flour until blended well.  Add cheese.  Divide corn mixture evenly among 4 ramekins.  Pour custard over the corn mixture, filling the ramekins.  Place ramekins in a shallow baking dish and pour hot water into the bottom coming up about ½ way from the ramekin’s top.

Bake in a 400◦ oven for 25-35 minutes, until just set.